Cinnamon Roll Recipe – Powerful 5-Star Family Favorite

🍩 Quick Answer: This cinnamon roll recipe produces incredibly fluffy, gooey homemade rolls with a buttery cinnamon filling and maple-coffee frosting. The secret? A dual-leavening system using yeast plus baking powder and baking soda for maximum rise and tenderness. Total time is about 2.5 hours.

Cinnamon Roll Recipe is a soft, homemade baked treat with simple ingredients and golden, satisfying results.
The typical preparation time is 2 hours 30 minutes.

📋 Key Takeaways

• 🧈 Gooey perfection: 1½ cups melted butter in the filling alone for ultimate richness.
• ⏰ Make-ahead friendly: Refrigerate the dough up to 3 days — perfect for holiday mornings.
• 🔬 Triple leavening: Yeast, baking powder, and baking soda create extra-fluffy texture most recipes skip.
• ☕ Unique frosting: Maple flavoring and coffee elevate the icing beyond basic cream cheese glaze.
• 📏 Big batch: Yields 40–50 rolls — ideal for gifting and freezing.
• ❄️ Freezer safe: Finished, iced rolls freeze beautifully for up to 3 months.

📑 Table of Contents

• 1 quart whole milk — full fat is essential for tenderness
• 1 cup vegetable oil — keeps the crumb soft for days
• 1 cup granulated sugar — feeds the yeast and sweetens the dough
• 2 packets (1/4 oz each) active dry yeast — about 4½ teaspoons total
• 9 cups all-purpose flour — 8 cups initially, then 1 cup more
• 1 heaping teaspoon baking powder — for oven spring
• 1 scant teaspoon baking soda — for browning and lift
• 1 heaping tablespoon iodized table salt — strengthens gluten structure

• 1½ cups melted salted butter — the gooey foundation
• 2 cups granulated sugar — adjust to taste
• 3 tablespoons ground cinnamon — more to taste; don’t be shy

• 2 lbs powdered sugar, sifted — sifting prevents lumps
• 2 teaspoons maple flavoring — adjust to taste
• ½ cup whole milk — add more for thinner icing
• ¼ cup melted salted butter — adds richness
• ¼ cup strong coffee or cold brew — the secret depth of flavor
• ⅛ teaspoon salt — balances the sweetness

Step 1: Make the Dough

Heat milk, oil, and sugar to just below a boil. Cool to 105–115°F. Sprinkle yeast over the warm milk and let it sit 1 minute. Add 8 cups flour and stir until just combined. The dough will be very sticky — that’s normal.

Step 2: First Rise

Cover and set aside in a warm spot (75–78°F) for 1 hour. The dough should be puffy and nearly doubled. Add the remaining 1 cup flour, baking powder, baking soda, and salt. Fold gently. Chill at least 1 hour for easier handling.

Step 3: Roll and Fill

On a floured surface, roll the dough into a rectangle about 50–55 inches by 10 inches. Pour 1½ cups melted butter over the surface and spread with your fingers. Sprinkle sugar and cinnamon evenly. Gooey is the goal.

Step 4: Roll and Slice

Starting from the far edge, roll tightly toward you. Pinch the seam shut and flip seam-side down. Cut ¾- to 1-inch slices. Place 7 rolls per buttered 9-inch round pan — one center, six surrounding.

Step 5: Second Rise and Bake

Cover pans and let rise 45 minutes. Preheat oven to 375°F. Bake 15–18 minutes until golden — not dark. Remove and drizzle frosting over hot rolls immediately.

Step 6: Make & Apply Maple-Coffee Frosting

Whisk powdered sugar, milk, butter, coffee, salt, and maple flavoring until smooth and pourable. Drizzle generously over hot rolls — edges, top, between the rolls. They should be swimming in frosting.

Print

Mistake	Why It’s Bad	The Fix
Milk too hot for yeast	Kills the yeast — no rise at all	Cool to 105–115°F with a thermometer
Adding too much extra flour	Rolls turn tight and dry	Keep it tacky; flour the counter, not the dough
Skipping the second rise	Dense, heavy rolls that lack airiness	Always rest 45 minutes after panning
Over-baking past golden	Dry edges and tough crumb	Pull at light golden; they cook in the pan
Frosting cool rolls	Icing sits on top and doesn’t absorb	Drizzle frosting immediately out of oven

Method	How	Best For
Room temperature	Cover tightly, up to 1 day	Same-day brunch
Refrigerate	Cover well, 3–4 days	Make-ahead gifting
Freeze (baked)	Wrap tightly, up to 3 months	Stocking the freezer
Reheat (best)	Oven 300°F, 10–15 min, covered with foil	Soft, even warmth
Reheat (fast)	Microwave 15–25 sec with damp paper towel	Quick single roll

Why are my homemade cinnamon rolls not fluffy?

The most common cause is dead yeast from overheated milk. Always cool to 105–115°F before adding yeast. Adding too much flour during mixing also creates dense rolls — the dough should stay sticky.

Can I make cinnamon roll dough the night before?

Absolutely. This dough refrigerates for up to 3 days. The cold fermentation actually improves flavor. Punch it down if it rises too high in the bowl.

What’s the secret to Cinnabon-style cinnamon rolls?

Generous butter in the filling, rolling the dough very thin for maximum swirls, and flooding with icing while the rolls are still hot. The icing absorption is what creates that signature gooey texture.

How do you keep cinnamon rolls soft after baking?

Don’t overbake — pull them at light golden. Apply icing immediately so moisture absorbs into the crumb. Store covered at room temperature. The icing acts as a moisture seal.

Can I freeze unbaked cinnamon rolls?

Yes. Slice and arrange in pans, then wrap tightly and freeze before the second rise. When ready, thaw overnight in the fridge, let rise for 60–75 minutes, then bake as directed. Finished iced rolls also freeze well for up to 3 months.